Veal Francaise Recipe
Egg-battered veal cutlet served in a garlic butter lemon wine sauce
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Ingredients
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Veal and Sauce
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off the excess.
- 2
Egg Battering
In a shallow bowl, beat the eggs. Dip each floured cutlet into the beaten eggs, ensuring they are well-coated.
- 3
Cook the Veal
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the cutlets and cook for about 3-4 minutes on each side, or until golden brown. Remove the cutlets and keep warm.
- 4
Make the Sauce
In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until slightly reduced.
- 5
